Wolfgang Pucks Salmon Veracruz Style With Tomatoes Chiles And Olives Food

WOLFGANG PUCK'S SALMON VERACRUZ-STYLE WITH TOMATOES, CHILES AND OLIVES

Steps:

• Sautéing the vegetables Position a rack in the center of the oven and preheat to 450°F
• Heat a heavy, large, ovenproof skillet over high heat
• Add 1/4 cup oil and heat 10 to 15 seconds
• Add the onion, bell pepper and chile
• Toss to blend
• Add the diced tomatoes and garlic
• Sauté until tender but not yet brown, about 8 minutes
• Completing the sauce Add the oregano and thyme sprigs and about 1/2 teaspoon salt
• Add the wine to the skillet
• Simmer, stirring occasionally, until the wine has almost evaporated, 3 to 4 minutes
• Stir in the tomato sauce
• Reduce the heat to medium
• Stir in the olives and capers and simmer 1 minute to blend
• Cooking the fish Arrange the fish fillets in the sauce and spoon a little sauce over each
• Drizzle the fillets with a little more olive oil
• Bake in the preheated oven until the fish is cooked through, about 10 minutes
• Serving the fish Transfer the fish to serving plates
• Spoon some sauce around each
• Garnish with fresh oregano or thyme leaves
• For the Tomato Sauce: Sautéing the aromatics Heat a large sauté pan over medium-low heat
• Add the oil and, when it begins to flow freely in the pan, add the onions, garlic, and oregano and sauté, stirring occasionally, until tender but not yet browned, 5 to 7 minutes
• Coring and seeding the tomatoes While the aromatics cook, prepare the tomatoes
• With a small, sharp knife, carefully cut out the stem end of each tomato
• Cut the tomatoes in halves and squeeze out the seeds into a bowl
• Coarsely chop the tomatoes and set aside
• Cooking the tomatoes Stir the tomatoes and sugar into the pan with the aromatics
• Hold a fine-meshed sieve over the pan and pour the seeds into the strainer, letting their juices fall into the pan; discard the seeds
• Reduce the heat to very low, cover and cook, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, 2 to 3 hours
• Pureeing the sauce When the tomato mixture has cooked down, insert the coarse disc into a food mill and position the mill on top of a large mixing bowl
• Taste the tomatoes and, if necessary, stir in a little sugar to enhance their sweetness
• Ladle the tomato mixture in batches into the food mill and turn the handle to puree
• Discard the skins and fibers left inside the food mill
• Storing the sauce To store any sauce you aren't using right away, ladle it into small storage containers
• Let the sauce cool then refrigerate or freeze
• Makes 6-8 cups

SALMON WITH PESTO VEGGIE NOODLES BY WOLFGANG PUCK RECIPE BY TASTY

Steps:

• Finely dice the shallot and add it to a medium bowl.
• Mince the garlic and add it to the bowl with the shallot.
• Chiffonade the basil, chop the parsley, and add to the bowl.
• Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine.
• Heat a bit of oil in a medium skillet over medium heat.
• Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet.
• Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize.
• Heat a bit of oil in the pan over medium heat until simmering.
• Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes.
• Divide the vegetable noodles between two plates.
• Place a piece of salmon on each bed of noodles, then top with tomato sauce.
• Enjoy!

RICK BAYLESS' GRILLED SALMON VERA CRUZ WITH LEMON-AND-THYME-SCENTED SALSA

Steps:

• 1. Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.
• 2. Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes.
• 3. Oil the grill and both sides of each salmon steak; sprinkle fish with salt. Cook the salmon over the hottest part of the grill for about 4 minutes, until nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.
• 4. Spoon the sauce into a deep platter and nestle the fish in it. Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.
• 5. To serve, sprinkle the fish with remaining olives, capers, and peppers; garnish with the thyme sprigs. Serve immediately.

WOLFGANG PUCK'S SALMON WITH CELERY-ROOT PUREE

Steps:

• To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy. Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
• Add the wine and vinegar and cook over medium-high heat until reduced by half. Add the chicken stock and reduce again by half. Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time. Season with salt and freshly round pepper to taste. Keep warm.
• Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water. When the water comes to a boil, cook for 15 to 20 minutes, or until soft. Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates.
• Pass the celery Root-potato mixture through the small disk of a food mill or a ricer. (Do not use a food processor; it will make a gluey puree.) Return to the pot.
• Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
• Remove from the heat. Stir in the butter and the salt and pepper to taste.
• In a small bowl, combine the ginger and black pepper. Season the salmon with salt and coat with the ginger-pepper mixture. If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side. If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan. When the pan is very hot, add the salmon and cook two minutes on each side.
• Divide the sauce among four warm dinner plates. Spoon equal amounts of celery-root puree on the center of each plate. Place salmon on top.

CHICKEN - ITALIAN STYLE BY WOLFGANG PUCK RECIPE

Steps:

• Preheat oven to 400 Season chicken cutlets with salt and pepper. Place 1 slice of prosciutto and cheese on each breast and roll up jelly roll style and secure with string. Whisk together olive oil, red pepper flakes, rosemary, wine, salt, pepper and vodka sauce and pour into a baking dish. Place the rolled chicken over the sauce and sprinkle with breadcrumbs mixed with the melted butter. Cover with foil or parchment and bake for 20 minutes. Remove cover and bake and additional 20 minutes. Let stand 5 minutes before serving.